This new stand, Cascade Naturals, will be at the Portland State farmers market the last Saturday of the month. If you dig tempeh, you need to check this out. It’s the freshest, creamiest tempeh I’ve ever tried. If you’re one of those people that prefer to boil or steam your tempeh before using – throw that out the window!

Recent creations follow.

Mini Strawberry Pancakes. Maple Syrup. Pancake recipe from Vegan Brunch. This is almost what normall people do on relaxing Sunday mornings? Tempeh scramble using you know what, bringing up the rear.

(Pre-strained) Rhubard & Rangpur Lime Syrup. Tart. Love.

You saw the glee over the strawberries above. You may know it's PPK pie testing season. This makes total sense. Strawberry Rhubarb Crumb. Vegan Pie in the Sky Test Kitchen.

Someone picked up 2 bags of Teese sticks at Food Fight! on their inaugural day of sale. Someone is full of anticipation.

With that, I’m off duty from work and projects for a week and an hour away from my flight to British Columbia for my first Canadian vacation with some dear friends for a few days. Bon Voyage! More pies & hidden gems & seasonal produce & Vegan Iron Chef chatter (PDX tickets are on sale and flying, zomg!) when I return.

Where do I start! I so want to try that tempeh and that pie looks DIVINE! We’re so lucky to have an abundance of strawberries out here in the west. Non-sprayed strawberries up the street from us….so nice.

I’m looking forward to you making that strawberry jalepeno sauce which I think would be a lovely glaze for tempeh.

Mmm! I love strawberry season! I actually made the PPK Vegan Strawberry Rhubarb pie last night and it was beyond amazing! My friend that’s not vegan didn’t even realize that the pie wasn’t made with butter or lard! She said it was really amazing :)